Banoffee: An easy cake that will make you and the banana shine

Banoffee is a British cake made with bananas, dulce de leche and whipped cream on a biscuit base.

Banoffee is a British cake made with bananas, dulce de leche and whipped cream on a biscuit base.

Recipe for 4 people.

Classic (no restrictions), Vegetarian

Preparation: 01:00 + cooking and cooling time for the dulce de leche and pasta

Interval: 00:10

TOOLS

1 cutting board(s), 1 mold with removable edge (low and preferably curled), 1 pressure cooker, 1 non-metallic bowl(s) (or pan), 1 bowl(s), 1 strainer(s)

EQUIPMENT

conventional + blender or food processor + mixer

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Ingredients Dulce de Leche (from condensed milk)

– 1 can(s) of condensed milk (see recipe)

Ingredients for the biscuit dough:

– 1 pack(s) of corn starch biscuits (each pack weighs 200 g)

– 150 g of unsalted butter or as required

Ingredients BANANAS

– 2 large silver bananas, thinly sliced ​​lengthwise or enough to cover the cake (or dwarf banana)

CHANTILLY Ingredients

– 1 cup(s) fresh cream, chilled.

– 2 and 1/2 tablespoons of sugar

– vanilla essence to taste

Ingredients To finish

– instant coffee to taste (optional)

PREPARATION:

1. With this recipe, for 4 people (1 whole recipe), you get a 22 cm cake, assembled in a low pan, preferably curled, with removable edges.
2. Start by preparing the dulce de leche because it will have to cook and cool (see preparation). The suggestion is to prepare it in advance, so the banoffee will be even easier to prepare.
3. Separate the recipe ingredients and utensils. Store fresh cream in the refrigerator.
4. Assemble the basic cake dough – if you intend to unmold the cake, mount it in a round pan with a removable edge to put in the oven, if you prefer to serve it without cooking you can mount it in a round serving container.
5. If you are cooking the dough, preheat the oven to 180°C (see preparation).

PREPARATION:

Dulce de Leite (do this step before starting the pre-preparation):

1. Remove the label and glue residue from the jar.
2. Place the can of condensed milk in a pressure cooker and cover it with water, about two fingers above the height of the can.
3. Cover the pan and place it over high heat.
4. As soon as it starts to whistle, reduce the heat to medium and cook for 45 minutes.
5. Return to preliminary preparation, point 3.

Biscuit dough base:

1. Place the cornstarch biscuit in the food processor or blender and blend until fine crumbs form.
2. Melt the butter in a non-metallic bowl in the microwave or in a pan over low heat – leave it just long enough to melt – don’t let it change colour.
3. Transfer the crumbled biscuits into a bowl, pour in the melted butter and mix well until a moist dough forms.
4. Spread the basic dough on the bottom and sides of the cake pan and press well with your fingertips to firm it.
5. If you don’t plan on cooking the dough, place it directly in the refrigerator.
6. Otherwise, place the dough in the oven preheated to 180°C and cook for about 10 minutes.
7. After this time, remove the dough from the oven and let it cool.

Milk cream:

1. Turn off the heat and let the pressure release naturally from the pan.
2. Remove the can from the hot water and let it cool before opening it.

Whipped cream (do this step just before assembling):

1. Place the cooled fresh cream in the bowl of a stand mixer, sift it and add the sugar and vanilla essence.
2. Beat on low speed until it begins to thicken.
3. Increase speed to medium and beat until solid, to the point of whipped cream.
4. Set aside, preferably in a piping bag, with the nozzle you prefer or place it in a bowl.
5. Store in the refrigerator until ready to assemble.

Banoffè:

1. With the dough firm and cold, start assembling the banoffee.
2. Peel the bananas and cut them into thin slices lengthwise.
3. Spread the dulce de leche all over the bottom of the dough, leveling it.
4. Next, we arrange the banana slices, cutting them so that they adhere and cover the entire surface of the candy.
5. Lastly, add the whipped cream: if you prefer, use a piping bag for a more refined decoration or spread it with a spoon, creating a more casual decoration.
6. Store in the refrigerator until ready to serve.

FINALIZATION AND ASSEMBLY:

1. Turn out the banoffe onto a plate.
2. Finish by sprinkling the instant coffee powder (optional) over the whipped cream just before serving the slices.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.